Pumpkin & Pea Frittatas

Everyday gourmet individual frittatas.

  • Serves 4
  • 45 mins to cook
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400g peeled & seeded pumpkin
2 teaspoons Homebrand Sunflower Oil
2 each: rashers SR Shoulder Bacon, spring onions, diced
3/4 cup each: Homebrand Garden Minted Peas, grated tasty cheese
5 medium eggs, lightly beaten

Cooking Instructions

Preheat the oven to 180°C. Lightly grease 4 non-stick Texan muffin holes.

Cut the pumpkin into 2cm cubes. Steam until just tender. Cool. Heat the oil and sauté the bacon, until lightly browned. Combine with the pumpkin, spring onions, peas and cheese. Spoon into the muffin holes. Slowly pour the egg over the pumpkin mixture.

Bake for 30 minutes, until just set. Stand for 5 minutes then turn out.

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